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Preheat the oven to 350°F.
PREPARING THE POTATOES
Cook the potatoes in salted water until fork tender. Around 15 minutes. Drain well.Place cooked potatoes in a mixing bowl and use a hand mixer to whip in the cream cheese, ½ cup butter, garlic salt and black pepper.
Add the half & half ¼ cup at a time, until you reach the desired consistency. Adjust the amount as needed. Whip until smooth. The potatoes should feel soft and will firm as they chill. Taste and adjust the salt and pepper to your taste.
ASSEMBLING AND BAKING
Add the chopped vegetables to the bottom of a lightly oiled baking dish.
Mix the two cheddar cheeses and sprinkle 2 cups over the vegetables.
Spread the mashed potatoes over the cheese and vegetables in an even layer. Sprinkle the top with the remaining cup of mixed cheeses.
Bake for 40-45 minutes until heated through and the top is golden. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 41.1 g
Carbohydrates 86.2 g
Iron 3.87 mg
Fiber 6.81 g
Calcium 64.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.